I'm really excited to be cooking a vegan Thanksgiving dinner for eight this year...here's a little preview of the menu I'm planning. Photos and recipes to follow next week.
hors d’oeuvres:
Walnut-mushroom pate with baguette rounds
flash-fried green beans
something with the last garden eggplants
First course: vegetable soup and a salad (supplied by my lovely guests)
Main course:
Spicy roasted sugar pumpkin (from my garden)
Maple-glazed grilled tempeh
Chanterelle and pear dressing
Balsamic roasted mushrooms, onions, and fingerling potatoes
Dessert:
The best rum cake ever (my friend who brought this last Thanksgiving was basically told not to come back without it)
pecan and chocolate tart
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.